Photo of Fish and vegetable vindaloo by WW

Fish and vegetable vindaloo

6
2
2
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
A 15 minute meal that doesn’t miss out on any flavour. This Indian vindaloo is full of the right amount of spice and filled with sweet cherry tomatoes, capsicum and green beans.

Ingredients

Canola oil

1 tbs

Curry paste, gluten-free

2 tbs, vindaloo variety

Fish stock

1 cup(s), (250ml)

Red wine vinegar

1 tbs

Cherry tomato

250 g

Yellow capsicum

1 medium, chopped

White fish

600 g, firm fillets, cut into 2-3cm pieces

Green beans

150 g, frozen

Fresh coriander

cup(s), plus extra to serve

Instructions

  1. Heat oil in a large saucepan and heat over medium heat. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add stock, red wine vinegar, tomatoes and capsicum. Bring to the boil. Reduce heat to low and simmer, covered, for 2 minutes.
  2. Add fish fillets. Simmer, covered, for 5-6 minutes or until fish is just cooked through, adding frozen green beans for the last 2-3 minutes. Stir in coriander leaves. Sprinkle with extra coriander leaves.

Notes

SERVING SUGESTION: 99% fat-free plain yoghurt and steamed basmati rice.